Steps

1. Proof the Yeast - In the bowl of your stand mixer, combine the warm water, brown sugar, and kosher salt. Sprinkle the yeast over the top. Let it sit undisturbed for 5 to 7 minutes until it becomes frothy and foamy.
2. Mix and Knead the Dough - Add the bread flour and melted butter to the bowl. Using the dough hook attachment, mix on low speed until the flour is incorporated. Increase the speed to medium and knead for about 5 minutes. The dough should be smooth, slightly tacky but not sticky, and completely clear the sides of the bowl.
3. The First Rise - Form the dough into a smooth ball. Place it into a large, lightly oiled bowl, turning the dough once to coat it in oil. Cover tightly with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for 50 to 60 minutes, or until it has doubled in size.
4. Shape the Pretzels - Preheat your oven to 450 degrees F. Line two large baking sheets with parchment paper and spray them lightly with non-stick cooking spray. Punch down the dough and turn it out onto a very lightly oiled work surface. Divide the dough into 8 equal portions. Roll each piece into a long, even rope about 24 to 26 inches long. Move from the center outward to get an even thickness. Form a U-shape, twist the ends over each other twice, and bring the ends down to press firmly into the bottom of the U. Transfer to the prepared baking sheets.
5. The Perfect Baking Soda Bath - Bring the 10 cups of water and the 2/3 cup of baking soda to a rolling boil in a wide pot. Gently drop the pretzels into the boiling water one or two at a time. Boil for exactly 30 seconds per pretzel. Use a large slotted spatula to lift them out, letting the excess water drain off, and return them to the baking sheet.
6. Egg Wash, Salt, and Bake - Brush the top of each boiled pretzel generously with the egg yolk wash. Sprinkle immediately with pretzel salt. Bake for 11 to 14 minutes until they turn a deep, dark mahogany brown color.
7. The Bakery Finish - Remove from the oven and transfer to a wire cooling rack. For the ultimate cinema-style experience, lightly brush the tops of the hot pretzels with a little extra melted butter right out of the oven. Let cool for 5 minutes before serving.